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6 février 2013 3 06 /02 /février /2013 14:14



Buri daikon




The buri daikon is a winter dish, simply because it is the winter season buri and daikon!

Buri is delicious, daikon, too, that should be more successful for a sucess? this is the spirit of Japanese cuisine, the ingredients are the most important, the seasonings are only there to beautify the natural taste of the ingrediants ^^


For 2 serv.

-~16cm of daikon 大根 (Japanese white radish)

-kome no togi jiru 米のとぎ汁 (the white wather of the rice) 

-1 buri filet ぶりの切り身 (yellowtail)

-a piece of konbu こんぶ

-~30g of gingembre 生姜

-~500ml of dashi だし汁 (made from konbu and katsuobushi)

-1.5 tbsp of sugar 砂糖

-2 tbsp of sake 酒

-1.5 tbsp of koikuchi shoyu 濃口醤油  (usual Japanese soy sauce)

-1 tbsp of tamari shoyu たまり醤油 (the very dark Japanese soy sauce made only form soy beans (no weat))

-1 tbsp of mirin 味醂 

-a little piece of yuzu skin きざみゆず (Japanese citrus)



First cut the konbu into 2 pieces, rectangle or square. You can use either fresh konbu, or piece of konbu you used to make dashi (as I did myself), or you rehydrate dried one ... or you can not put.



Cut the daikon into 8 pieces 2cm thick (this is called cutting wagiri 輪切り). I had no luck on this one, there was no more daikon at the market, only a little one, I prefer the nice, big, thick daikon!


Peel the skin of each ring



If you have a large daikon unlike me, you can cut it in half moon (angetsu giri 半月切り ) or quarter (icho giri いちょう切り).

Then you have to sclice "corners", the sides of the sliced ​​daikon are very clear and "sharp" when you'll cook daikon, it ll' become very soft and the "sharp" corners ll' break so... peal corners as I do in the photo.


Then another technique called 隠し包丁 kakushi bocho is a technique to make 2 cuts deep X-shaped on the daikon, using this technique it ll' cooke more easily inside and the broth can be absorb deeper in the flesh.



Then cut the buri into bite size piece.


another technique=> Shimofuri しもふり , blanch the fish is a technique often used to cook fish before, it removes its odors, removes impurtys and "bad fishy" taste, I do not really know how to call it XD but it is a taste a little too loud and obnoxious.

So put the fish into boiling water just for 2-3 seconds (the fish become white) and then deep the fish imediatly into child water.




Now we will precook daikon, use the water that you use to clean the rice 米のとぎ汁, I'm not quite sure about the utility, but I think it is for the daikon retains its beautiful color.

So put the daikon in the col rice water, bring to boil, and simmer for 15-20min time that daikon is tender, check with a takegushi 竹 ぐし (bamboo skewer)


Then rince the daikon under cold water, clean it gently.


cut the ginger into fine sclices





Pour the dashi in a pot, add the pieces of konbu, daikon pieces, ginger slices, bring to boil, add sugar, sake, pieces buri


remove scum... and put an  otoshibuta 落し蓋

It's a small wooden lid, you can also use cooking sheet.


let it simmered for 10min.


Then add the koikuchi shoyu and simmer on medium-low heat (always with otoshibuta) for 20min.

After 20 minutes, add the mirin, tamari shoyu and use a spoon to pour the broth over the ingredients. While sprinkling broth on daikon continue cooking a minute evaporates the alcohl of mirin.



It's ready!  In the bottom of the bowl put a piece of konbu, daikon and buri, sprinkle with a little of broth and garnish with yuzu skin!

 I love it, daikon is so tender and impregnated ... really delicious!




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